Chinese food, home made recipes

Yu-Shiang Eggplant (Aubergine) is a common and popular dish of Sichuan Cuisine. Eggplant absorbs a lot of oil, so normally the cook will deep-fry the eggplant before stir-frying. In this way, the eggplant will be tender and bright in color, very tasty but also very oily. I love eggplant, but really don’t like the idea that the dish is covered by oil. Today I tried a different method to make the dish less oily, and it worked out pretty well.

Yu-Shiang Eggplant (Aubergine)

Ingredients:

300g eggplant (aubergine)

10g red jalapenos (hot and sweet)

10g ginger

2 cloves of garlic

1/2 spring onion

1 tbsp sugar

1 tbsp cooking wine

2 tbsp vinegar

1/2 tsp salt

cooking oil

cornflour

Methods:

Finely dice the red jalapenos, ginger, garlic and spring onion. Mix 1 tsp of cornflour with vinegar for later use.

Peel off the skin of the eggplants, cut them into finger size strips. Mix the salt with 4-5 tbsp of cornflour. Cover the strips with cornflour evenly.

Heat up a pot with cooking oil. When the oil is about 120℃, put the eggplant strips in one by one to deep-fry. Keep on medium heat to deep-fry all the strips until they change color. Take out and place on plate.